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The Food Technology team is passionately committed to improving the quality of the bean. Current research activities are geared towards producing technology toolkits for fine or flavour cocoa in micro and varietal based fermentations, traceability and quality standards, niche marketing and Geographical Indications, as well as, cocoa bean quality certification and the development of cocoa based products (food and nutraceutical).
Some of our current research projects include
Drying beans as part of the chocolate making process
Sukha, D.A. Grading and quality of dried cocoa beans. Chapter 5 in: “Drying and Roasting of Cocoa and Coffee”. (Eds. Ching Lik Hii and Flavio Meira Borem) CRC Press Series: Advances in Drying Science and Technology. ISBN pending. Publication date - Summer 2019.
Sukha, D.A. and Ali, N.A. (2018). Analyzing Sensory and Processing Quality of Cocoa. Chapter 27 in: Achieving sustainable cultivation of cocoa – Volume 1 Genetics, Breeding, Cultivation and Quality. (Ed. Prof. Pathmanathan Umaharan). Burleigh Dodds Science Publishing. ISBN-13: 978-1-78676-168-2; ISBN-10: 1786761688. 588 pages.
Sukha, D.A.; Umaharan, P. and Butler D.R. (2018). Evidence for applying the concept of “Terroir” in cocoa (Theobroma cacao L.) flavour and quality attributes. Presented at: International Symposium on Cocoa Research, Lima, Peru. 13th – 17th November, 2017. Available online: https://www.icco.org/about-us/icco-news/388-proceedings-of-the-international-symposium-on-cocoa-research-2017.html.
Sukha, D.A.; Seguine, E and Laliberte, B. (2018). Elements of a harmonized international standard for cocoa flavour assessment – a proposal for further consultation. Presented at: International Symposium on Cocoa Research, Lima, Peru. 13th – 17th November, 2017. Available online: https://www.icco.org/icco-documentation/international-cocoa-symposium-2017/international-cocoa-symposium-2017-proceedings/.
Sukha, D.A (2019) Regulations for Cacao and Chocolate Quality, Traceability and Origin” for the Meso-American Association of Fine Cacao and Chocolate (AMACACAO). Version 2.0. Cocoa Research Centre, UWI, St Augustine. 114 pp.
Regional Standard, CRS 34:2018. Cocoa and Chocolate Products – Specification. Chairman of the Regional Project Team of the CARICOM Regional Organisation for Standards and Quality (CROSQ) for the revision of the Regional Standard, CRS 34:2018 CROSQ, St. Michael. Barbados. 39 p.